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These air fryer 2 ingredient pumpkin muffins are perfect for pumpkin spice cravings! They are great for an easy breakfast on the go, party appetizer, or snack!
If you love fall, then you love the smell of pumpkin spice in the kitchen. That smell is what makes this simple recipe a perfect fall treat too. Because they are so versatile, and can be a breakfast or snack, they go well with your favorite flavored cup of coffee, tea, hot cocoa, or even hot apple cider.
Table of Contents
WHY I LOVE THIS RECIPE
I love making this 2 ingredient pumpkin muffin recipe because it makes delicious, moist muffins in less than 20 minutes with almost no prep time! You can also make them ahead of time, which helps on busy mornings. Once you make them, you have a perfect breakfast muffin ready to grab and go!
You can easily make the muffin batter in a few minutes, and then enjoy the fall flavors and have homemade muffins on the table, without the hassle of following a complicated recipe. Each bite is full of flavor and satisfying, when have a craving to taste a bit of pumpkin pie.
For more delicious pumpkin recipes, be sure to try these delicious treats:
Air Fryer Recipes
Air Fryer Pumpkin Spice Pecans
Breakfast
Air Fryer Pumpkin Spice Donut Holes
Desserts
Air Fryer Pumpkin Cheesecake
Desserts
Air Fryer Pumpkin Pie
INGREDIENTS
- 1 box of spice cake mix- or your favorite cake mix flavor
- 1-15-ounce can of pumpkin puree-NOT pumpkin pie
DIRECTIONS
STEP 1
Preheat the air fryer to 350 degrees F.
STEP 2
In a large mixing bowl, stir together the cake mix and the pumpkin puree until combined. The mixture will be a little thick. (You can use a hand mixer, or stand electric mixer, but it’s pretty easy to stir the ingredients together with a fork or whisk in the large bowl)
STEP 3
Lightly spray the inside of each silicone muffin liner with non stick spray.
STEP 4
Scoop out about 1/3 cup of pumpkin muffin batter into each liner, filling about 3/4 of the way full. (I used a medium portion scoop, and was able to make 18 muffins)
STEP 5
Air fry at 350 degrees F, for 15-18 minutes, until they are golden brown and a toothpick inserted into the center of one comes out clean.
STEP 6
Transfer the muffins to a wire rack on the counter, to cool. Serve warm or at room temperature.
VARIATIONS
- These 2-ingredient pumpkin muffins are delicious on their own, but you can also add a dollop of whipped cream or a sprinkle of powdered sugar for some extra sweetness.
- Change up the flavor or texture of these muffins by adding pumpkin seeds, a cup of chocolate chips, pecans, walnuts, or dried fruits.
- For more spice flavor, add a 1/2 teaspoon of cinnamon, nutmeg, pumpkin pie spice, or ground ginger to the batter before cooking.
- If you need a quick dessert, turn them into cupcakes and frost them with cream cheese frosting or a simple powdered sugar glaze.
- Make mini muffins for finger snacks or appetizers for a party. Just fill the liners 1/4 of the way, and lower the cooking time by 8-10 minutes.
- Use a chocolate cake mix, carrot cake mix, or yellow cake mix to make these two ingredient pumpkin spice muffins.
EXPERT TIPS
- Because not all air fryers are the same, the first time you make this two ingredient pumpkin muffins recipe in air fryer, check the muffins a couple of times during the air frying process. This way, you can adjust the time by a minute or two if needed.
- Be mindful of overcrowding the air fryer basket, as this can hinder proper air circulation. I fit nine muffins in my basket easily, leaving enough room for the air to move.
- Use canned pumpkin, NOT pumpkin pie filling.
- I used pumpkin spice cake mix, like this one from Duncan Hines. You can substitute any flavor box of cake mix. Add spices to the batter for extra flavors!
I make this recipe in my Cosori air fryer. Depending on your air fryer, size and wattages, cooking time may need to be adjusted by 1-2 minutes.
STORING
Before storing, be sure to allow the muffins to cool completely on a wire rack. Once they are cooled, you can wrap them individually in plastic wrap, a Ziploc bag, or place them in an airtight container. Keep them in the refrigerator for up to 3-4 days.
If freezing, once the muffins have cooled, wrap each muffin individually in plastic wrap, removing all air. Then place all of them in a large freezer Ziploc bag. Be sure to label and date the bag, and then you can keep in the freezer for 2-3 months.
To thaw your frozen muffins, place them in the refrigerator overnight, or warm them in the microwave or air fryer.
FAQS
If you can find a small muffin tin that will fit in your air fryer, you can most certainly use that. Most rack or tray air fryers should be able to have a pan fit perfectly. For basket air fryers, you need silicone muffin cups or small ramekins to make muffins in the air fryer.
I recommend that you preheat your air fryer for at least a few minutes. When making an item traditionally baked in the air fryer, this will help ensure even cooking.
As long as you haven’t overcrowded the basket, the air flow can easily cook the muffin in the silicone liner on both the top and the bottom.
You can lightly spray each liner with nonstick spray, or even brush a little bit of coconut oil on the bottom of each liner. This will help them come out easily, and will make washing the liners easy too.
MORE AIR FRYER FALL DESSERTS
Air Fryer Recipes
Air Fryer Carrot Cake
Side Dishes
Air Fryer Apple Chips
Air Fryer Recipes
Air Fryer Apple Tart
Desserts
Air Fryer Apple Pie
These air fryer 2 ingredient pumpkin muffins are the perfect breakfast or snack, and are so easy to make!
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Air Fryer 2 Ingredient Pumpkin Muffins
Equipment
- 1 Air Fryer
- Silicone Liners
Ingredients
- 1 Box of Spice Cake Mix, Or you favorite flavor
- 15 ounces pumpkin puree
Instructions
- Preheat the air fryer to 350 degrees F.
- In a large mixing bowl, stir together the cake mix and the pumpkin puree until combined. The mixture will be a little thick. (You can use a hand mixer, or stand electric mixer, but it's pretty easy to stir the ingredients together with a fork or whisk in the large bowl)
- Lightly spray the inside of each silicone muffin liner with non stick spray.
- Scoop out about 1/3 cup of pumpkin muffin batter into each liner, filling about 3/4 of the way full. (I used a medium portion scoop, and was able to make 18 muffins)
- Air fry at 350 degrees F, for 15-18 minutes, until they are golden brown and a toothpick inserted into the center of one comes out clean.
- Transfer the muffins to a wire rack on the counter, to cool. Serve warm or at room temperature.
Notes
- Because not all air fryers are the same, the first time you make this two ingredient pumpkin muffins recipe in your air fryer, check the muffins a couple of times during the air frying process. This way, you can adjust the time by a minute or two if needed.
- Be mindful of overcrowding the air fryer basket, as this can hinder proper air circulation. I fit nine muffins in my basket easily, leaving enough room for the air to move.
- Use canned pumpkin, NOT pumpkin pie filling.
- I used pumpkin spice cake mix, like this one from Duncan Hines. You can substitute any flavor box of cake mix. Add spices to the batter for extra flavors!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
